recipes

Vegetables
Vankaya/Bhaigan fry Potato Gravy (for puri) Dondakaya/Tindora fry
Vankaya tomato/Bhaigan tomato curry Beerakaya paluposi koora Potato fry
Bendakaya/Okra fry Beans fry Goruchikkudu senagapappu/Guvar fry
Vankaya masala (Bhagarabhaigan) Potato Kurma Carrot fry
Capsicum gravy Sorakaya paluposi/Bottlegourd Capsicum fry
Sorakaya/Bottlegourdfry


Vankaya/Bhaiganfry
Ingredients


Brinjals - 6 small
Onions - 1 big
Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Turmeric - 1/2 tsp
Salt - as required
Chilli powder - 1 tsp (adjust according to taste)
Oil - 3 tbsp
Curry powder - 3 tbsp
Method
Cut brinjals into thin slices lengthwise .
Chop onions into small pieces.
Take a pan, heat the oil and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
After mustard seeds starts to splutter, add onion and fry until light brown.
Add the cut bhaigan pieces and fry for 5 minutes.
Now add turmeric and salt. Fry for another 10 minutes on medium heat.
After it's almost done add chilli powder and curry powder.
Fry for another 2 minutes and switch off the stove.

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Potato Gravy (for puri)
Note:
For this dish pressure pan is very fast and convenient, though can be cooked in a open vessel.
Ingredients
Potatoes - 3
Onions - 2
Green chillies - 6
Chilli powder - 1/2 tsp
Salt - as required
Turmeric - a pinch
Oil 3 tsp
Besan - 1/4 cup
Method
Wash, peel and cut pototoes into small pieces.
Chop onions and green chillies into small pieces.
Heat oil in pressure pan, add onions, green chillies and fry until onions are light brown.
Add potato pieces and saute for 2 minutes.
Add turmeric, salt and chilli powder.
Add about 2 cups of water, close the lid and cook for 3 to 4 whistles.
Pour some water in besan and make as a paste.
Open the pressure pan lid, add the paste and mix well.(this should be warm enough, otherwise there would be raw smell of besan)
This goes very well with puri and chapathi.

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Dondakaya/Tindora fry
Ingredients


Tindora - 1/2 lb
Onions - 1 big
Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Turmeric - 1/2 tsp
Salt - as required
Chilli powder - 1 tsp (adjust according to taste)
Oil - 3 tbsp
Method
Cut tindora into thin slices or cut it lengthwise and cut into pieces (semicircles).
Chop onions into small pieces.
Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
Add the cut tindora pieces and fry for 5 minutes.
Now add turmeric and salt. Fry for another 10 to 15 minutes on medium heat.
After it's almost done (about 3/4 fried) add the choped onion pieces and fry for another 5 to 8 minutes.
Now add the chilli powder, mix well and take it off the stove.

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Vankaya tomato/Bhaigan tomato
Ingredients
Brinjals - 5 small
Onions - 1 big
Tomatoes - 2 small
Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Turmeric - 1/2 tsp
Salt - as required
Chilli powder - 1 tsp (adjust according to taste)
Oil - 3 tbsp
Method
Wash and cut brinjals into thin slices lengthwise .
Cut tomatoes into small pieces
Chop onions into small pieces.
Take a pan, heat the oil and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
After mustard seeds starts to splutter, add onion and fry until light brown.
Add the cut bhaigan pieces and fry for 5 minutes.
Now add turmeric and salt.Saute for a minute.
Add tomato pieces and cook until brinjal is soft and tender.
After it's almost done add chilli powder .
Cook for another 2 minutes and switch off the stove.

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Beerakaya paluposi koora/Ribbedgourd
Ingredients
Beerakaya(Ribbedgourd) - 2 small (about 3 cups of pieces)
Milk - 1 cup (approximately)
Oinion - 1 medium
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt - as required
Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Oil - 2 tbsp
Method
Peel, wash and cut beerakaya into small pieces.
Also cut onions into small pieces.
Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
After mustard seeds starts to splutter, add onion and fry until light brown.
Add beerakaya pieces and cook for about 5 minutes and then add salt & turmeric.
Cook for another 10 minutes and add a cup of milk.
Add chilli powder and cook slowly for another 10 minutes or until it becomes thick.

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Potato fry
Ingredients
Potato - 3 big potatoes
Onion - 1 medium sized
Salt - as required
Chilli powder -1 tsp
Turmeric - pinch
Oil - 2 to 3 tbsp
Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
Peel the potatoes and wash them.
Cut the potatoes into small pieces and put them in a vessel with water ( this prevents potatoes into turning brown).
Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli pieces, curry leaves, mustard seeds, jeera and a pinch of hing.
When mustard starts to splutter add onions fry until light brown..
Add the potato pieces and fry for 5 minutes. Add salt, turmeric and fry on medium heat until they are cooked and fried.
After potato is fried add chilli powder and just fry for a minute and switch off the stove.

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Bendakaya/Okra fry
Ingredients
Okra - 1/2 lb
Onions - 1 big
Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Turmeric - 1/2 tsp
Salt - as required
Chilli powder - 1 tsp (adjust according to taste)
Oil - 3 tbsp
Method
Cut Okra/ladiesfinger into thin slices horizontally.
Chop onions into small pieces.
Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
Add the cut okra pieces and fry for 5 minutes.
Now add turmeric and salt. Fry for another 10 to 15 minutes on medium heat.
After it's almost done (about 3/4 fried) add the choped onion pieces and fry for another 5 to 8 minutes.
Now add the chilli powder, mix well and take it off the stove.

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Beans fry
Ingredients
Beans - 1/2 lb
Onion - 1 medium sized
Salt - as required
Chilli powder -1 tsp
Turmeric - pinch
Oil - 2 to 3 tbsp
Curry powder - 3 tbsp
Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
Wash beans and cut them into small pieces.
Chop onions into small pieces.
Put a non-stick pan on the stove and add oil. After heated add channa dal,urad dal , red chilli pieces, curry leaves, mustard seeds, jeera and a pinch of hing.
When mustard starts to splutter add onions fry until light brown..
Add the cut beans and fry for 10 minutes. Add salt, turmeric and fry on medium heat until they are cooked and fried.
After beans are fried add chilli powder and just fry for a minute, sprinkle curry powder and switch off the stove.
Note:
Try the same recipe with frozen french cut beans, reduces the cutting time and looks very good.

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Goruchikkudu senagapappu/Guvar fry
Ingredients
Guvar beans/goruchikkudu - 1/2 lb
Chenna dal - 1 cup
Onions - 1
Grated coconut - 1/2 cup
Salt - as required
Chilli powder - 1 tsp (adjust according to your taste)
Turmeric - a pinch
Oil - 2 tbsp
Seasoning - 1 tsp of mustard seeds ,pinch of hing, 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
Soak chenna dal for a hour, and cook them adding water until soft.
Cut guvar beans, wash them and cook in water until half done.
You can also put both of them in separate vessels and cook in pressure cooker, but be careful not to overcook them.
Chop onion into small pieces.
Heat oil in a pan, add mustard seeds, red chillies, curry leaves, hing, and jeera.
When mustard starts to splutter, add onions and fry until light brown.
Add salt and turmeric.
Drain all the water from guvar beans and add to the onions. Fry for about 10 minutes until it looks fried.
Now add chenna dal to this and fry for another 5 to 8 minutes.
Add chilli powder and stir.
Add grated coconut and fry for 2 more minutes.

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Vankaya masala (Bhagarabhaigan)
Ingredients
Brinjals - 8 small
Onions - 1 medium
Green chillies - 4
Oil - 5 tbsp
For paste:
Onion chopped - 1 cup
Groundnuts - 1/4 cup
Sesame seeds (optional) - 2 tsp
Coconut grated - 1/4 cup
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Chilli powder - 1 tsp
Cloves - 4
Cinnamon - small piece
Tomato - 1
Tamarind water
Salt - as required
Method
Dry roast peanuts/groundnuts until raw smell is gone, add sesame seeds and coconut in the same pan and fry for 1 to 2 minutes and take away from heat. Keep a lid handy as sesame seeds splitter all around.
Grind all the items under For paste:
Slit the brinjals into four , not fully (keeping the stem intact).
Heat oil in a pan, add green chillies, onions and fry until light brown.
Add brinjals, stir for some time. Pour the ground paste, salt and little water.See the taste and add chilli powder or salt according to taste.
Cover and cook until brinjal are cooked and gravy is thick, stirring once in a while.
Serve hot with fried rice, chapatti or plain rice.

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Potato Kurma
Ingredients
Coming soon

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Carrot fry
Ingredients
Carrots - 3 cups of pieces or grated
Onions - 1 medium
Grated coconut - 1 cup
Seasoning - 1 tsp of chenna dal urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Turmeric - 1/2 tsp
Salt - as required
Chilli powder - 1 tsp (adjust according to taste)
Oil - 3 tbsp
Method
Wash carrots and cut them into small pieces or grate them.
Chop onions into small pieces.
Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
After mustard seeds starts to splutter, add onion and fry until light brown.
Add carrot and fry for some time. Add salt, turmeric and fry for another 10 minutes.
When carrots look fried and cooked, add chilli powder and 1 cup of grated coconut.
Fry for another 5 minutes and switch off the stove.

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Capsicum gravy
Ingredients
Capsicum - 2 medium
Onions - 2 medium
Peanuts or sesame seeds - 1/4 cup
Coriander seeds - 1/4 cup
Ginger - small piece
Garlic - 4 flakes
Garam masala - 1/2 tsp
Salt - as required
Turmeric - a pinch
Chilli powder - 1 1/2 tsp (adjust according to your taste)
Oil - 2 tbsp
Method
Wash and cut capsicum into slices, lengthwise.
Chop onion into pieces.
Heat a small pan, dry roast coriander seeds and peanuts(or sesame seeds).
Add half of the onion pieces and fry until raw smell goes.
When cool enough, grind coriander seeds, peanuts(or sesame seeds), onions, ginger, garlic and garam masala.
Heat oil in a pan, add remaining onions and fry until light brown.
Add capsicum pieces and saute for 2 to 3 minutes.
Add salt, turmeric, chilli powder and mix.
Add grounded paste, about 1/2 cup of water and cook until capsicum is soft and gravy thickness.

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Sorakaya paluposi(Bottlegourd)
Ingredients
Sorakaya - 1 small (about 3 cups of pieces)
Milk - 1/2 cup (approximately)
Oinion - 1 medium
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt - as required
Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Oil - 2 tbsp
Method
Cut sorakaya into small pieces.
Also cut onions into small pieces.
Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
After mustard seeds starts to splutter, add onion and fry until light brown.
Add sorakaya pieces and cook for about 5 minutes and then add salt & turmeric.
Cook for another 5 minutes and add milk.
Add chilli powder and cook slowly for another 10 to 15 minutes or until it becomes thick.

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Capsicum fry
Ingredients
Capsicum - 2 big or 4 medium
Onions - 1 big
Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Turmeric - 1/2 tsp
Salt - as required
Chilli powder - 1 tsp (adjust according to taste)
Oil - 3 tbsp
Method
Cut capsicum into small pieces (or cut them lengthwise, but takes more time to fry them.
Chop onions into small pieces.
Take a pan, heat the oil and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
After mustard seeds starts to splutter, add onion and fry until light brown.
Now add capsicum and fry for 10 minutes.
Add salt, turmeric and fry for another 10 minutes or until done.
Don't cover the pan with lid if you want capsicum to be dry fried, if you do so it gives some water to the capsicum.
Now add chilli powder and sprinkle with some curry powder.
After a minute take it away from the stove.

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Sorakaya fry
Ingredients
Sorakaya - 1 small (about 4 cups of pieces)
Oinion - 1 medium
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt - as required
Garam masala - 1/2 tsp
Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Oil - 2 tbsp
Method
Cut sorakaya into small pieces.
Also cut onions into small pieces.
Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
After mustard seeds starts to splutter, add onion and fry until light brown.
Add sorakaya pieces and cook for about 5 minutes and then add salt & turmeric.
Cook for another 10 to 15 minutes, after done add chilli powder and garam masala powder.